Harvest of the Month Information:
An apple’s size, shape and color depend on the variety. Georgia grows many varieties from the month of July through December. Apples are crunchy, delicious and nutritious!
USES AND TIPS
Choose firm, shiny, smooth-skinned apples with intact stems. An apple should smell fresh, not musty. Refrigerate apples in a plastic bag away from strong-odored foods. Use within 3 weeks. Fresh apples are a convenient, healthy snack. Add sliced or chopped apples to oatmeal or quick breads, or to salads and slaws.
- A small apple (2 ¼" diameter) counts as 1 cup of fruit.
- Apples are high in fiber (helps with digestion), vitamin C (helps the body absorb iron) and various antioxidants.
- Apples are very filling and low in calories. Most apples do not have more than 95 calories
Georgia Facts about Sweet Potatoes:
- Ellijay, in Gilmer County, is known as the apple capital of the state.
- In 2016, the top 3 apple-producing counties in Georgia by value were Gilmer, Fannin and Hall.
- There are an estimated 360,000 apple-bearing trees in Georgia.
Kale, a leafy green, is a member of the cabbage family. It is a nutrient powerhouse, containing vitamins, minerals, and antioxidants. Kale can be used much like other leafy greens, so try some kale this month!
USES AND TIPS
Select kale with a dark green color and small to medium leaves; avoid brown or wilted leaves. Store kale in a plastic bag in the refrigerator and use within 3-5 days. Before eating kale, wash and remove the tough center stem. Raw kale may be eaten in salads or added to smoothies. Kale can be sautéed, added to soups or stews, or baked into crispy chips, yum! There are over 50 varieties of kale. Kale leaves can be flat or curly, and dark green or purple in color. Kale has been around for 2,000 years. It was first cultivated in the U.S. in the 17th century. Kale is a source of lutein and zeaxanthin, carotenoids that may help protect your eyes. Carotenoids are plant compounds that act as antioxidants in the body to protect cells from damage
- One-half cup of cooked kale contains 21 calories, 0.71 gram of fat, and 2.4 grams of fiber.
- Kale is part of the Dark Green Vegetables Subgroup.
- Kale is an excellent source of vitamin A (good for your vision), and vitamin C (helps the body heal), a good source of calcium (essential for building bones) and potassium (maintains the heart beat).
Georgia Facts about Citrus Fruits:
- In 2015, the top three Georgia counties producing greens were Tift, Colquitt and Toombs.
- Kale is in peak season in Georgia March through April and October through December.
- Kale production, like other leafy greens, occurs mostly in spring, fall and winter.
- Kale is a hardy, cool season crop that can tolerate frost.